Monday, April 13, 2009

The Scalloped Potato Recipe

Mamy Charneux's Gratin Dauphinois:

Butter, peeled potatoes cut in thin round slices, one diced onion, grated gruyère (swiss cheese), salt, pepper, milk.

Butter the bottom of a casserole dish with a good spoonful of butter, put down a layer of potatoes, cover that with a layer of diced onion, cover with a layer of grated cheese. Salt and pepper the entire layer and repeat (layer of potatoes, onion, cheese, salt and pepper). Stop at two complete layers. Cover this with milk (not completely) and put in the oven for 30-45 minutes (I put it in for a little longer) until the milk evaporates and cooks the potatoes. I did this at about 200 degrees celcius/375 degrees celcius.

Damn, it was good, too!


  1. Now you need to post a recipe for the infamous Belgian Endive Salad!

  2. One day I will stop salivating all over this recipe and actually make the damn thing. One day!